Name: Sauce Vert
Yield: 2 cups
Ingredients: 1 bunch parsley, leaves picked, chopped; ⅓ cup fresh tarragon leaves, loosely packed; ⅓ cup fresh dill; 6 scallions, chopped; 2 tablespoons shallots, minced; 12 anchovy fillets, chopped; 3 tablespoons capers, rinsed well; 1 teaspoon Worcestershire sauce; juice of 1 lemon; 1 cup Hellman’s mayonnaise; ½ cup sour cream; Red wine vinegar to taste; Lemon, for serving

Ingredients

Yield: 2 cups

1 bunch parsley, leaves picked, chopped
⅓ cup fresh tarragon leaves, loosely packed
⅓ cup fresh dill
6 scallions, chopped
2 tablespoons shallots, minced
12 anchovy fillets, chopped
3 tablespoons capers, rinsed well
1 teaspoon Worcestershire sauce
juice of 1 lemon
1 cup Hellman’s mayonnaise
½ cup sour cream
Red wine vinegar to taste
Lemon, for serving

SidesMeat EasyShabbatNorth Africa

Preparation

Step 1

Place the parsley, tarragon, dill, scallions, shallots, anchovy fillets, capers, Worcestershire sauce, and lemon juice in a blender and pulse to combine.

Step 2

Transfer to a medium bowl and whisk in the mayonnaise and sour cream. Add a splash of red wine vinegar and whisk to combine.

Step 3

Refrigerate for 3 hours to allow the flavors to bloom. Before serving, season with salt, black pepper, and lemon juice to taste.

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Meet the Family

More Recipes From the Family

Meet the Family

A Grandmother’s Poached Salmon Swims Up to Harlem

More Recipes From the Family

Poached Salmon With Cucumber and Dill

Pickled Cucumber Salad

Tonnato Sauce